Dec 092014
Alimo Pork Belly

Alimo Pork Belly

Pork Belly
Prep time: 
Cook time: 
Total time: 
Serves: 6
There are many different ways to cook Pork Belly. Try it with a Moroccan Glaze: Boil oranges (with skin on), which have been slit, for 2 hours with water & sugar. Then grind fresh roasted & ground cumin seeds add them to the orange syrup before serving brush with the scented orange glaze. Tel: 01227 272725
  • Pork Belly boned & scored (good quality such as Tamworth, Black Spot, or Gloucester).
  • Seasonal vegetables cut as chunks e.g. carrots, celery, onions.
  • Fresh Rosemary & Thyme
  1. Soak Pork Belly for 24 hours in brine (wet cure)
  2. Discard the brine solution.
  3. Wash the salt off with boiling water & pat dry with clean cloth
  4. Rub Maldon Sea Salt into scored skin
  5. Brush with oil (or glaze)
  6. Line roasting tin with the ribs & chunky cut seasonal vegetables
  7. Place in oven at high temperature for 30 minutes until skin crisps
  8. Then reduce to low temperature continue roasting for 2 to 2½ hours
  9. Keep your eye on it & check that it’s cooked from time to time, don’t allow to overcook, check juices are not pink
  10. Allow to rest & serve with mash & more vegetables.


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